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How to Pressure Cook Mackerel, Salmon & Other Bony Fish

Member
By Kat Yares
User-Submitted Article
(0 Ratings)

Cooking bony fish so that it has soft, edible bones is not a hard task if you have pressure cooker. Pressure cookers cook primarily with steam and cook food faster than a traditional pot or oven cooking.

From Quick Guide: Cooking Techniques
Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • Pressure cooker
  • Whole, cleaned fish such as salmon, mackerel or white amur
  1. Step 1

    Use a sharp knife to cut the fish body into pieces that will fit into your pressure cooker. Discard head and fins.

  2. Step 2

    Follow your pressure cookers instructions on how much water to add. Generally this amounts to about two inches.

  3. Step 3

    Place lid on pressure cooker making sure the lid locks into place.

  4. Step 4

    Place cooker over medium high heat until you hear the pressure cap begin to jiggle.

  5. Step 5

    Turn heat down until pressure cap jiggles approximately two times a minute.

  6. Step 6

    Continue to cook for approximately an hour and a half.

  7. Step 7

    Remove cooker from stove and allow to cool down naturally. Alternatively you can place the cooker under cold running water for faster cooling.

  8. Step 8

    Remove lid from cooker and use fish as you would store bought canned.

Tips & Warnings
  • Pressure cooking times may vary depending on the manufacturer. Be sure to read the manual that comes with your cooker to determine water needs and cooking times.
  • Fish, with cooked, soft bones, is an excellent source of Omega 3 fatty acids and calcium.
  • Never attempt to open a pressure cooker while steam remains in the vessel. This could result in severe burns. Most pressure cookers lock the lid in place to prevent opening while hot.

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